Chocolate Crepe Roll Cake Recipe

Name: Chocolate Crepe Roll Cake
Prep time: 55 min
Cook time: 1 min
Total time: 56 min
Yield: 6
Cuisine: Korean
Ingredients: Crepe; 2 Eggs; 25g Sugar; 0.5g Salt; 3g Vanilla extract; 95g Cake flour; 10g Cocoa powder; 240g Milk; 35g Unsalted butter; Buttercream; 100g Unsalted butter; 60g Powdered sugar; 5g Cocoa powder; 50g Melted dark couverture chocolate; 20g Whipping cream; Ganache; 60g Dark couverture chocolate; 60g Milk couverture chocolate; 120gWhipping cream; 5g Unsalted butter; 40g Chopped peanut

by Cooking Tree 2023-09-01

written by Cooking Tree 2023-09-01

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Chocolate Crepe Roll Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a cute chocolate crepe roll cake by rolling it a little smaller.
There were 8 crepes in total, so I used 4 crepes each to make 2 cute little rolls.

The chocolate buttercream set well in the refrigerator, so it was very stable and easy to cut.
It’s a rich and smooth chocolate cream, so it’s really delicious.

You can omit the peanut chocolate ganache on top to make it easier on yourself.

Even if you omit the ganache, the difference in flavor is not much, and when you cut it and lay it down, you can see the cross-section, so I don’t think the visual is much different^^.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Crepe Roll Cake
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Rating: 5.0/5
( 84 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 01 Minutes 01 Minutes Nutrition facts: 140 calories 21 grams fat

Ingredients

Crepe

2 Eggs
25g Sugar
0.5g Salt
3g Vanilla extract
95g Cake flour
10g Cocoa powder
240g Milk
35g Unsalted butter

Buttercream

100g Unsalted butter
60g Powdered sugar
5g Cocoa powder
50g Melted dark couverture chocolate
20g Whipping cream

Ganache

60g Dark couverture chocolate
60g Milk couverture chocolate
120gWhipping cream
5g Unsalted butter
40g Chopped peanut

Instructions

Crepes

Whisk the eggs with the sugar, salt, and vanilla extract.
Sift in the flour and cocoa powder and whisk to combine.
Add a little milk and mix to combine, then add all the remaining milk and mix.
Stir in the melted butter, then cover with plastic wrap and let rest in the refrigerator for about an hour.
Heat a skillet over low heat, pour in the crepes, and set aside to cool.
(Chilling in the refrigerator makes it easier to roll up.)

Chocolate Buttercream

Lightly beat the room-temperature butter with an electric mixer, then add the powdered sugar and beat until light in color and fluffy.
Whisk in the cocoa powder, then whisk in the melted chocolate and whipped cream.
Place 4 crepes, slightly overlapping, and cover with half of the cream.
(The cream should be thicker in the middle)
Bring the sides of the crepes up, fold them over, and roll them up.
Wrap in parchment paper and chill in the refrigerator for about 2 hours.
Melt the dark & milk couverture chocolate with the whipping cream in the microwave for 1 minute.
Add the butter and mix, then add the peanut meal (chopped peanuts) and mix.
Allow the chocolate to cool to a temperature of 24-25 degrees before pouring it over the crepe cake.

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